Description
Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup confectioners' sugar (for the coating)
Instructions
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.
- Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
- Preheat oven to 350F. Line a half sheet baking pan with a silicone mat or parchment paper, and set aside. Place confectioners' sugar into a shallow plate.
- Remove cookie dough from the refrigerator. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on the lined baking sheet. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.
- Bake for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
How to store: Store in an airtight container at room temperature for up to 1 week.
How to freeze: Freeze the rolled dough balls (before they are coated in confectioners' sugar) in a freezer bag for up to 3 months. To bake, allow it to thaw in the refrigerator, then roll in sugar and bake as per recipe instructions.
How to make a double batch: You can easily double the recipe to make a larger batch of cookies. Refrigerate the dough or uncoated cookie balls at any point that you are waiting for the oven to be ready.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American